Shrimp with Sweet Potato Filled Crêpe and Saffron Sauce
Color Psychology on the Plate
This Shrimp with Sweet Potato Filled Crêpe and Saffron Sauce dish is very delicious, healthy and its colors cheer you up. I like to play with colors on the plate. This is especially true when the weather is rainy and grey, only dark clouds are on the sky. The color psychology is an existing science. Color psychology is the study of different hues and its impact on human behavior. Color therapy is being used also to treat high blood pressure and other illnesses in addition to emotions. Colors of the seasons of nature impact our moods, all of us know this feeling.Natural Colors from Natural Food
I do not use artificial food colorings. All colors can be found in vegetables, fruits and fish. I use their colors and they are my natural food colorings.
The orange color of sweet potato is associated with hope, pleasure, warmth, sunshine, success, happiness, fun, enjoyment, balance. The yellow of the saffron brings happiness and radiates a cheerful feeling. I used the red color of beetroot to color the crunchy parmesan. Red is the color of blood and life. Power, love and passion are associated with red. Red gives energy but it doesn’t help to relax. Black color symbolizes the mystery, power, elegance, and sophistication. Many fashion designers use black in their logos. But this color can also evoke emotions like sadness. In Western culture, black is the color of mourning. (In Japan, the white color is the mourning color.) I colored the crêpes with ink of squid. The green color of parsley offers hope and relaxation. This color is a symbol of freedom.
Such a colorful plate!
Tip!
Feel free to use colors anytime and enjoy the possibilities of creativity.
Impress your family and guests
You will impress them if you serve this plate. Shrimps and sweet potato filled crêpes with saffron sauce are the winner on the table. Shrimps could be changed to fish, that combination works too.
Shrimp with Sweet Potato Filled Crêpe and Saffron Sauce
Ingredients
For the Sweet Potato Mash
- 600 gram sweet potato peeled and diced
- 1 ½ tbsp grass-fed butter
- ¼ tsp nutmeg ground
- Salt and pepper
For Saffron Sauce
- 250 ml chicken stock
- 250 ml almond cream
- ½ tsp Dijon mustard
- 2 pinches saffron threads
- 25 gram grass-fed butter diced
- 2 tsp tapioca flour
- 2 tbsp water
- Salt and pepper
For Crêpes
- 100 gram cassava flour
- 2 eggs
- 480 ml cashew or almond milk add more if it’s too thick
- 1 tbsp coconut oil
- 4 gram squid ink
- ¼ tsp salt
For the Shrimp
- 26 pcs large raw shrimps peeled and cleaned
- 2 tbsp grass-fed butter
- 1 cloves garlic crushed
Crunchy Parmesan (optional)
- 8 tbsp parmesan Parmigiano Reggiano, grated
- Some parsley leaves for decoration
Instructions
- Make mashed potato. Put peeled and diced sweet potato into a deep pot. Cover with water, bring to a boil and cook for 15 minutes, until sweet potato is soft. Drain the water then mash potatoes with grass-fed butter and nutmeg. Season with salt and pepper. Set aside.
- While sweet potato is cooking, make the sauce. Heat the chicken stock in a saucepan. When it’s hot, reduce the heat to medium low. Don’t boil it. Add almond cream, mustard, 2 pinches of saffron and simmer gently for 2-3 minutes.
- Put 2 tsp tapioca flour in a small bowl. Add 2 tbsp water and whisk until the mixture is homogeneous.
- Add the tapioca mixture to the chicken stock and stir constantly with a whisk for 3-4 minutes, until it’s creamy.
- Reduce the heat to low. Add the butter, a piece at a time, and whisk gently. Then season the sauce with salt and pepper. Cover and set aside.
- This step is optional, skip it if you don’t want to make crunchy parmesan. Turn the oven to grill function on highest heat. Put 1 tbsp water in a small bowl and add 1 tsp beetroot powder. Mix them. Add this mixture to the grated parmesan and combine. Line a baking tray with parchment paper. Place 8 walnut size (about 1 tbsp each) grated parmesan on it and bake for 4-5 minutes until golden. Set aside to harden for 10 minutes.
- Make the crêpes. Put all crêpe ingredients into a large bowl and mix them very well with electric hand mixer, until the batter is homogeneous, silky and not lumpy. I added squid ink to color the batter to black. It’s optional to use it.
- Let batter rest for 5-6 minutes.
- Heat a 24 cm diameter crêpe pan on medium high heat and coat with a bit of coconut oil.
- Scoop one ladle batter into the center of the pan and quickly swirl the pan to evenly coat the bottom.
- Cook for 2-3 minutes, until the edges of the crêpe are starting to golden brown.
- Flip the crêpe and cook the other side for 1 minute.
- Repeat the steps until you finish all the batter, cover the pan with a thin layer of coconut oil before every crêpe
- Heat up the mashed sweet potato and filled the crêpes with it. Cover them with folie to keep them warm until serving.
- Heat up the sauce and keep warm until serving too.
- Make the fried shrimp. Heat butter in a pan. When it starts bubbling, add shrimps and crushed garlic. Fry for 2-3 minutes, until shrimps are pink. Season it with a pinch of salt.
- Place filled crêpes to serving plates. Pour saffron sauce around crêpes. Place fried shrimps to the top of the crêpes. Decorate with crunchy parmesan and some parsley leaves (optional). Enjoy!